Corn Salad
Josh Ball
Rated 5.0 stars by 1 users
Category
Appetiser
Servings
4
Prep Time
10-15 minutes
Cook Time
10
Ingredients
-
1/2 cup uncooked Puy lentils or quinoa
- 2 corn cobs, kernels sliced off
- 2 large red capsicums, diced
- 1/2 red onion, diced
- 2 Lebanese cucumbers, diced on a diagonal
- 3/4 cup crumbled feta cheese
- Juice of 2 limes
- 1/4 cup white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Dressing
Directions
Prepare quinoa according to package instructions. Set aside to cool.
- In a small screw-top jar, combine lime juice, white wine vinegar, olive oil, salt, and pepper. Shake well to emulsify.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the corn kernels and sauté for 2–3 minutes, until tender.
- In a large mixing bowl, combine the cooked quinoa, sautéed corn, capsicums, red onion, cucumbers, and crumbled feta.
- Pour the dressing over the salad. Toss to combine and serve immediately
